Crispy ruby cookies
Facile
Rendement: 60 cookies (±12 g/cookie)
FOR SPARKLING CAKES & BAKES  ​Unleash a new generation of donuts, cakes & cookies boasting the fruity ruby taste, satisfying crunch and bedazzling looks. Ruby chocolate decorations turn any biscuit into a star on shelf or in the counter.
FOR SPARKLING CAKES & BAKES  ​Unleash a new generation of donuts, cakes & cookies boasting the fruity ruby taste, satisfying crunch and bedazzling looks. Ruby chocolate decorations turn any biscuit into a star on shelf or in the counter.
Contenant : 3 Composants

Cookie

Ingrédients: Cookie

  • 248 g
    beurre laitier
  • 19 g
    sucre glace

Préparation: Cookie

Beat until creamy texture.

Ingrédients: Cookie

  • 256 g
    poudre d'amande 100%
  • 23 g
    pâte de vanille

Préparation: Cookie

Add and beat well.

Ingrédients: Cookie

  • 92 g
    jaunes d'oeufs
  • 54 g
    œufs
  • 122 g
    farine T45

Préparation: Cookie

Add and beat until nice paste.

Leave to rest in fridge overnight at 4°C.
Layer dough at 3 mm and cut round shapes of 7 cm diameter.
Bake at 170°C four 15 min. and let the cookies cool down.

Transfer sheet decorations

Ingrédients: Transfer sheet decorations

  • 500 g
    Callebaut ® Recette de chocolat au rubis belge le plus fin N°RB1 (CHR-R35RB1)

Préparation: Transfer sheet decorations

Crystallise.

Pipe ruby RB1 chocolate on transfer sheet and push on cookie. Leave to set in fridge for 10 mins. Add ruby chocolate decorations on top before the chocolate sets.

Decorations

Ingrédients: Decorations

  • TRS-21462
  • TRS-21464
  • TRS-21463
  • CHR-PN-6222

Préparation: Decorations

Tip: To prolong shelf life & preserve the ruby taste and colour, pack your ambient ruby creations in light, air or humidity protective wrappers.

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